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Ever since I started cooking steaks I have been obsessed with trying to make a cheap cut of meat
taste incredible. One of the most important things with cheap cut of meat is to try to make it tender.
And I have done some insane experiments with it and sometimes I've been successful others are
complete fail, and today we're going to be trying out eggs to see if we can make a one dollar steak
taste a lot better. So let's do it!
And this is the star of today's show, it is called an eye round. Not only is it extremely affordable but most people do not use
it as a steak, and for good reason.
I'll show you that in a second because the first thing we gotta do is to clean it up. For that I
try to remove all of the silver skin, but i leave a little bit of fat right on top. As you can see
once I was done this is what it looks like. Now that is a nice and clean eye round. And here's
the reason why this cut is not that tender, as I start cutting them into stakes take a look. Notice
how large the fibers are and the eye round is a working muscle it has wonderful flavor but almost
no tenderness. But hey that's what this video is all about because we're gonna try to fix that.
As you can see once I was done I was left with some nice beautiful steaks. They're at about an
inch thick and ready to be enjoyed. And here's what was left from the whole eye round, it's both
ends and what I want to know first is that if this really works. You see most chinese restaurants use
this method but they always do it as a stir fry and that's exactly what we're gonna do right now.
So I first started taking nice and small slices then cut everything into strips and as you can see
I was left with a good amount. To make sure this experiment really works I separated them in two
portions. I seasoned both of them exactly the same a little bit of salt, followed by freshly ground
black pepper, garlic powder, onion powder and so forth. But the one on the right I added egg whites
followed by a little bit of corn starch with a pinch of baking soda. Then I mixed everything
well to ensure that everything was perfectly coated. The next thing is to let it marinate on my
refrigerator for three hours. Once the time was up I took it outside and stir-fried the whole thing
and i'm very curious to find out if it's gonna make any difference. Once I was done take a look
the one on the left has no marinade whatsoever and as far as it tastes i mean it's good it's
not bad, but at the same time it is not tender. Now the next one is the one we did with the egg white.
Oh man it's much more tender it is surprising to me how much more noticeable it is. But now that
we have that information it's time to run our experiment. And as you already know everything
is about the egg white not so much the yolk. I mean at least that's what I think. So the first thing to
do was to go ahead and separate the egg whites from the yolk. We're gonna go ahead and test this
out and see how much differences it's gonna make. So after separating the whites the only thing left
to do was to soak the whole steak on it. And i make sure to get every single edge of the steak fully
covered with egg whites and hopefully it's gonna make it super tender. As you can see I covered the
whole thing with it. Now all there's left to do is to let it rest on my marinade so that the egg white
can do its magic. And here you got me thinking do we really have to separate the egg whites from
the yolk? Why don't we just use the whole thing? Is that gonna make any difference? Well we're gonna
find out right now, because after breaking up the eggs I went ahead and mixed them all up, threw it
in a bowl and of course coated my steaks with it. Hopefully it's going to make it even more tender,
All there's left is to cover it up and let it rest on the refrigerator so that you can marinade.
Now for my final version I mixed it together with a little bit of cornstarch, followed by
the baking soda, because I have no idea if it was the baking soda, the egg whites or the corn starch
that tenderized the steak. So I want to make sure that i try to replicate the same results. Then I
mixed everything well and of course marinated the steaks with it. One of the most important things I
try to do is to ensure that every single edge was fully coated because now all there's left to do
is to let it rest on the refrigerator. And once the time was up I started removing the steaks
and the first one was the one that had the whole mix together we're talking about the egg whites
cornstarch and baking soda. I noticed that immediately it changed color, it also feels
extremely slimy and it seems to be nice and tender. And here's the one with the egg white by itself. It
also kinda changed color a little bit and it does feel nice and tender. Lastly we got the whole egg.
Now this one is extremely slimy and not as tender as the other two but hey as you can see this is
what I was left with. I'll tell you one thing; I'm curious to find out how they're gonna taste and
most importantly will it completely change the flavor or will it only be the tenderness.
There's only one way for us to find out and that is to cook it. So for that I season all of them
exactly the same, first by having a good amount of salt, followed by freshly ground black pepper
and garlic powder. Because now all there's left to do is to cook them. The first thing
I gotta do is to put a nice beautiful sear using some butter once that's done I'll be
cooking them in indirect heat until i reach an internal temperature of 135 degrees fahrenheit.
So now i say it is enough talking and it is time to cook them. So let's do it!
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All right everybody here we have our beautiful steaks. Are you hungry Maumau?
-Experiment today. -Exactly, yes! And what kind of steaks do we have? -Eye round.
-Eye Round, oh my God you said that so not happy Maumau. What happened uh? -I miss picanha. - Oh Maumau miss picanha.
-#Picanha let me know if you guys want to see some pecan videos. All right
Maumau, so today we have our beautiful eye round. We are testing tenderness
All I care about is tenderness, all right. So we have our steaks here let's go for
this one the very first one here Maumauzinho. Oh that cuts, okay not that bad. Cheers everybody!
Oh man. -I mean it's flavorful but it's a chewing gum.
-It's like hmm it is exactly like a chewing gum, but a chewing gum that has a lot of
flavor yeah. -Very tasty. -Oh man it has so much flavor, and then. -Very flavorful but
you're going to chew a little bit you're going to exercise your jaw today. -By no
means is this a tender steak. This is our control as you could probably tell, that was
hard to swallow. -Yeah but it was good. -Instead of you swallowing little pieces you just swallow
a whole chunk. -Yah a whole big gulp. -All right very good next one Maumauzin cut it right in the middle.
Oh perfect medium rare as well. Oh I don't know about that. Does it feel more tender to you? -No
not really. -Not at all everybody. It does not feel that more tender I''m gonna take a very thin slice
if not we're gonna be here all day long. -I agree. -All right let's see this one. Cheers everybody!
Huh?
-It breaks out a little bit easier. -It does it, wow I'm pleasantly surprised. I was not expecting that.
Wow it is a little bit more tender but that's crazy. Oh i'm with high hopes right
now. -The seasoning just a little bit less than the other one. Still tastes amazing
but it's like the other one tastes like you put some before you cooked and some after you cooked.
-Ah and this one? -And this one you just did one time. -I agree with you it seems like it kind of washes
out a little bit. -Yes. -But the tenderness level? -It does, it does improve. -It did something, it
did a little something. Not not nothing crazy but it did a little something. -Not crazy but it makes a difference.
-Wow pleasantly surprised. Okay let's go for the next one Maumau. Are you ready? Oh I just love it when it's
perfect medium rare. Alright let's go for the next one. How does it feel when you're cutting it?
Ah Maumau is just having a hard time everybody. I don't blame him. -If it chews like he cuts
we're gonna be here for a while. -We're gonna be in trouble. All right cheers everybody! -Cheers.
I love this flavor though, I don't know about you. -Yeah. -I like this flavor Maumau. -It seems more
tender but it has a little extra flavor on top of it too. -Yeah, yeah, yeah, yeah. -It's hard to pinpoint.
-It has a different taste from the other two, I agree with you, at the same time it's not that
it's a bad taste. Tenderness level improving from the first one I think it did something as well.
You agree with me? -Compared to the first one, yeah definitely a lot a lot easier to chew, softer. -I agree,
I agree. -Compared to the second one when you bite it holds a little bit more but it breaks away a
little bit easier. -So to answer the question here, was this one here that we just ate more tender
than the last one or no? - Yes, yeah it is. -Really? Wow! Okay very good. So right now so far for us winning
is the third one. Agree? -Yeah. -All right. -If you continue on this road that's going to be a fresh gum. -Well let's find out.
Oh! as soon as cut it yeah. -Oh -What's going on over here? -Okay. -That was one straight slice everybody
the knife is obviously nice and sharp but at the same time huh. -The other ones didn't cut like that.
-The other ones there was like a saw motion not this one here. -It feels soft. -Yeah. Smell it.
-Argh -Yeah, yeah. -There's a little something. -Yeah.
I hate when that happens. -Maybe I was wrong and that's gonna go completely sideways.
Well it smells very very different but the important thing
is always the taste we're gonna let you know right now. Cheers everybody!
-Back to chewing gum. -Yeah. -A little soft. -Softer. -Yeah. -Yeah. Do you like the flavor? I want to know
about that. -No, in the beginning was okay and now it came. -I don't like that flavor. -I'm gonna feel it argh.
-I would say this one right here everybody is not as tender as the previous one. Right my Maumau? -No. -This
one here was more tender. I'll tell you what it is, they already know, we got the very first one which
is the regular steak. The second one was with a whole egg this is the egg experiment by the way.
I just marinated in eggs that's it. -Marinated the steak in the? -Exactly. Now it might sounds crazy
to you which sounds crazy to me. -Yes it is, you're crazy call the crazy house take this guy away. -No but that's
what they do in all the chinese restaurants for stir fry. They stir fry with a little bit of egg
whites, but here I use the whole egg so it was a little bit tender but with the egg whites itself.
-Oh -It made it more tender. -Yeah okay. -So if you use a whole egg, the thing that makes the steak
more tender is the egg white everybody, because even though this one had a slightly improvement
because of the egg yolk is not as good as this one here. -It canceled it out a little bit. -Exactly
and then here on this one here I had other things like cornstarch. And the one you might not like
baking soda. -Oh that was the smell? -That was it that's what it was the baking soda translated
to the steak here and it produces an off flavor that I actually do not enjoy everybody. To answer
the good question Maumau. Does the egg white make the steak more tender? -Yes. -Surprisingly it works.
Now it's not going to make your steak crazy tender like pineapple, but it slightly works.
It improves the tenderness and that is why all of the stir fries that they do they put it in.
-Makes sense now. -Anyway guys these are the results I hope you guys enjoyed this video. If you do enjoy
it make sure give it a thumbs up. -If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody. Bye.